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How to make TWINKIE RUM BABA from ONCE UPON A GRIND by Cleo Coyle

The rum baba is basically a yeast or sponge cake fortified with an easy-to-make rum syrup. I grew up with an Italian version that included pastry cream in the center. That's why the Twinkie makes a great shortcut to a festive dessert, and a fun conversation piece for holiday trays.

Of course, you don't have to use Twinkies. You can always substitute thick slices of pound cake, brioche, or even challah. But don't skip the whipped cream, it's a must for full enjoyment of this dessert. Click here for a fast printable copy of this recipe or read the entire post by scrolling down or clicking here or on the "Read More" link below, and...

My readers may recall this offbeat dessert from my Coffeehouse Mystery Once Upon a Grind. Clare Cosi orders it from the comfort food menu of Babka's, a legendary New York eatery run by a barb-tongued woman, who may or may not be a ruthless killer.

There are plenty of secrets for Clare to discover at Babka's, some shocking, some tasty.

For a free PDF of this recipe that you can print, save or share, click here.

Cleo Coyle's

Twinkie Rum Baba Recipe The Beverly Hills Italian restaurant Domo made this dessert famous, listing it on their menu as Twinkie alla Domo. Doesn't that sound elegant? It's level of sophistication will surprise you. The rum and vanilla in the syrup lifts the Twinkie to happy heights...while lifting your spirits. Yes, this is one dessert that brings plenty of joy!~ Cleo

Step 1 - Make the rum syrup: Place water and sugar in a saucepan. Bring to a boil over high heat. Continue boiling for 5 full minutes. Remove from heat and allow to cool for 5 full minutes. Stir in 1/3 cup good dark rum and 1/2 teaspoon pure vanilla extract. This will yield a little over 3/4 cup of syrup.

Use a pastry brush to generously brush the top and sides of the golden cakes. Repeat the brushing. Then set your timer for 5 minutes and wait for the syrup to be absorbed by the cake. Repeat this a few more times until most of the syrup is used up. This process may take as long as 20 minutes, but be patient! You want to give the cake time to absorb the liquid without losing its shape or integrity.

Step 3 - Chill, baby: Place the plates in your refrigerator for 1 hour or your freezer for about 20 minutes. This chilling will allow the cake to regain its solidity and allow you to gently transfer it to serving plates. Serve with whipped cream (recipe below) and, if you like, a few fresh raspberries or blackberries.